Fish Soup/Stew With Vegetables

Total Time
Prep 10 mins
Cook 30 mins

Years ago, I adapted this recipe from a 1970s paperback Booth's (Pillsbury) Fish and Seafood Cookbook. It has always had rave reviews from tasters here. It's on the stove now and two of our past exchange students, who are visiting now, want to know why I never served it before. It's quick, easy, tasty and nourishing. We love the herbs, so I tend to use up to a full teaspoon of each.

Ingredients Nutrition


  1. If necessary, thaw and/or skin fish. Then dice into 1/2-1 inch pieces. Set aside.
  2. In a dutch oven or very large skillet, fry bacon in heated oil until lightly browned.
  3. Add onion, bell peppers and celery, and fry until softened.
  4. Add water, potatoes, seasonings and fish.
  5. Cook for 15-20 minutes or until potatoes are tender.
  6. If your fish will cook very quickly, you can wait to add it with the tomato juice.
  7. Add tomato juice and heat through.


Most Helpful

We soup lovers enjoyed this one! A wonderful combination of ingredients and seasonings making for a soup that is our kind of soup. Other then offering a grinding of black pepper at the table I made as posted. Next time around going to double the recipe - so I can freeze and have on hand for those days when needing something quick, easy ... and good!

Gerry July 11, 2008

This was a very good soup and a very pretty one too. I added 1 minced jalapeno & 1 minced red chili pepper and used vegetable broth instead of water. Next time I'll add some baby shrimp, black pepper and red pepper flakes as well. Made for ZWT4

Debi June 15, 2008

Absolutely fabulous soup! My husband and all the kids polished off their bowls and had seconds! I used veggie stock instead of water, and frozen tilapia which I added to the top of the pot at step 4. Terrific recipe, one I will be making over and over again! Thanks Leggy Peggy! Jess

Meringue January 13, 2008

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